Wednesday, July 31, 2013

Oven Roasted Potatoes

Ack, I can't find the folder this picture is in.
These potatoes took forever, I'm not sure they were worth the trouble

1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
 3 1/2 lbs Yukon Gold Potatoes
 2 cloves garlic, minced
 1/4 cup Parmigiano-Reggiano, freshly grated
 coarse salt
 fresh ground pepper
 fresh parsley

1. Scrub potatoes and place in a large pot.  Fill pot with water until potatoes are covered by 2-3 inches of water.  Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender.  My potatoes were fairly large, so this took close to 15 minutes.

2. Meanwhile, partially freeze bacon for easier cutter.  (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces.  I like to cut my bacon prior to cooking.  It’s easier to work with in the skillet and easy to drain with slotted spoon.

3. Preheat oven to 425. Mince garlic & parsley. Brush olive oil and bacon drippings on pan. Place potatoes on pan. Sprinkle with s&p. Bake 20 minutes and flip. Bake 20 minutes. reduce to 375, turn potatoes and sprinkle with bacon, garlic, and parmesan.

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